Pan-Roasted Rib Chops Served on a Bed of Arugula with a Cherry Tomato Salad

Pork
Pan-Roasted Rib Chops Served on a Bed of Arugula with a Cherry Tomato Salad
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18
250
40

Ingredients

4 bone-in ribeye pork chops (3/4-inch thick)
1 lemon
2 cloves garlic (minced)
kosher salt
freshly ground black pepper
1/3 cup flour
3 large egg whites (lightly beaten)
1 1/2 cups panko breadcrumbs (Japanese bread crumbs)
1 1/2 tablespoons olive oil
1/2 teaspoon dijon mustard
1/4 teaspoon black pepper (freshly ground)
1/4 teaspoon kosher salt
1 clove garlic (minced)
1 tablespoon lemon juice (freshly squeezed)
3 tablespoons extra-virgin olive oil
1 pint cherry tomatoes (halved)
1 1/2 tablespoons flat leaf parsley (minced)
2 ounces arugula

Directions

1Rub chops on each side with a little lemon zest and garlic. Season with salt and pepper. Arrange 3 dinner plates in a row. Place flour on first plate, beaten egg whites on middle plate, and panko on third plate. Have baking sheet next to panko.
2Dredge pork chop in flour, shaking off excess. Then coat with egg white, letting excess run off; then place chop right into panko, coating all sides evenly. Transfer to baking sheet. Repeat with remaining chops.
3Heat large, heavy non-stick skillet over medium heat. Add olive oil and swirl to coat pan. Add chops to pan and brown on both sides until golden and cooked through, about 4 minutes per side. Test for doneness using instant-read thermometer; meat is done when it registers 145 degrees Fahrenheit, followed by a 3-minute rest time.
4While pork is cooking, make dressing. In small bowl, mix together mustard, salt, pepper, and garlic to form paste. Add lemon juice and olive oil and blend until combined. Toss cherry tomatoes with dressing. Add parsley and toss to combine. Set aside.
5To serve, divide arugula among 4 dinner plates, set a chop on top of greens on each plate. Give tomatoes another toss and divide among plates, scattering tomatoes over pork and greens. Serve immediately.
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NutritionView more

250Calories
Sodium17%DV410mg
Fat25%DV16g
Protein14%DV7g
Carbs8%DV25g
Fiber12%DV3g

PER SERVING *

Calories250Calories from Fat140
% DAILY VALUE*
Total Fat16g25%
Saturated Fat2g10%
Trans Fat
Cholesterol
Sodium410mg17%
Potassium360mg10%
Protein7g14%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate25g8%
Dietary Fiber3g12%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.